Roast or grill chicken breasts. If I think of it, I marinate the chicken, using taco seasonings mixed into lime juice. I like bone in, skin on cooked to 165°F (cook to 160°F, remove from oven and cover. Let sit until thermometer registers 165°F). Remove skin and bones. (Save both to make chicken stock. These can be frozen for later use after they have cooled.) Cut chicken breasts into small pieces.

Soak dried black beans in hot water for 1 hour, then cook in IP according to instructions, or on top of stove, covered in water until beans are cooked through and still firm. This takes a while. If I’m in a hurry, I like Whole Foods 365 boxes of black beans.

Fresh corn when in season is delicious. I boil the corn on the cob for less than 5 minutes, then cut off the cob.

Chop tomatoes, red peppers, avocado into small pieces. Put in separate bowls. Cut or tear lettuce into manageable pieces and put in large salad bowl. Cut Jack Cheese into small square pieces. I often use Jack cheese with red peppers.

Chop cilantro and put into small bowl for people to garnish their salads. Cilantro is quite controversial because it tastes like soap to many people. Best to let each guest add their own or leave out altogether unless you know your guest’s preference.